CHICKEN STEW (Ethiopia)

3 c Bermuda onions,finely
-chopped
1/3 c butter (or olive oil)
1/2 t cayenne pepper
1 t paprika
1/2 t pepper
1/4 t ginger,Ground
3 c water,divided
1 3 pound chicken,cut in 1"
-pieces
--including the neck and
-gizard
1/4 c lemon juice
8 whole hard eggs,Boiled
-peeled
 
In a heavy 4 to 6 quart pot or dutch oven, brown the onions, without
using any fat, stirring constantly, until browned. Add the butter or oil,
cayenne, paprica, pepper, ginger, and 1 cup of the water and stir to
combine.
In a bowl, combine the remaining 2 cups of the water and lemon juice.
Put the chicken in a large bowl, pour the lemon juice mixture over the
top, and let the chicken soak for 10 minutes.
Drain the chicken, add it to the pot with the onions, and stir to
combine. Simmer, covered, over low heat until the chicken is tender.
Add more water if necessary. If the stew is too watery, mix 2
tablespoons flour with 2 tablespoons water and stir it into the stew.
A few minutes before serving, add the eggs.
Makes 8 servings